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Delivery 3rd May 2012
BONELESS CHICKEN CROWN (serves 4)
Filled with diced leg meat with a plum & Ginger Stuffing. Hand prepared & ready for the oven.
Cooking instructions included. Ideal for entertaining.
Wild Boar Style Sausages (400g)
These beauties are made with free range boar meat.
Slightly gamier than your normal sausage. We select our meats on the basis of welfare, purity, taste and eating quality.
This producer has a history and reputation of excellence and excel every time.
Lamb Noisettes (4 per pack)
Jurassic coast lamb. Perhaps the most succulent lamb in all the land, fed exclusively on
Jurassic Coast pasture lands naturally lush and enhanced by the salty sea breezes. Cut with the experience of a generation of butchers.
Potted Crab (2 x 58g pots)
This exquisite potted crab is produced by the family run Dorset Crab Company located on the Isle of Portland adjacent to the historic port of Weymouth, in the midst of Dorset’s world famous Jurassic Coast. The crabs are fished from sustainable stocks and are landed nightly in Weymouth harbour prior to being cooked by hand and potted using only crabmeat, butter and a secret blend of spices.
Gravadlax (100g)
Scottish Salmon marinaded to perfection in white wine, herbs and spices make
this a light tasting classic.
Isle of Wight Soft Cheese (200g)
This outstanding cheese melts in your mouth... It is a soft rinded cows milk cheese from the talented Rich Hodgson Isle of Wight Cheese Company who won 3* Gold at the Great Taste Awards 2007. Leave out of the fridge for a couple of hours to really enjoy this at its best.
Key facts: Made with pasteurised milk Suitable for Vegetarians.
Rape Seed Salad Dressing with Mustard, Ginger & chilli (240g)
The smooth nutty flavour of this triple filtered oil combines with the spices to give an outstanding aromatic salad dressing. Just Oil is produced by the Froggatt family on their farm in the heart of Staffordshire. Anthony Froggatt and his family are the fourth generation to farm at Wade Lane Farm.
With our compliments...
Really Garlicky & Cracked Black Pepper Bacon (200g)
Voted Best Bacon in Scotland by BBC Good Food Magazine.
Once tried you will be back for more! Not only does this bacon make the most amazing bacon sandwiches it is also a fantastic cheat ingredient for making Spaghetti Carbonara!
THIS MONTH’S RECIPE...
Lamb Noisettes with Madeira Cream Sauce
Ingredients
4 Lamb Noisettes (50g butter, ½ onion, ¼ cup Madeira or medium sherry, ½ cup cream or crème fraiche, ½ cup chicken or vegetable stock, 1 Tbsp cornflour, 2 Tbsp chopped chives or tarragon
Method
Heat the butter in a frying pan and cook the lamb noisettes 4-5 minutes each side until golden brown. Do not overcook – they should be served just pink. Set aside. Add the onion and cook gently for about 5 minutes until softened. Add the Madeira or sherry and simmer for 2 minutes. Add the cream or crème fraiche and stock, and continue simmering until the mixture has reduced by half. Mix the stock and cornflour together, stir in and cook until thickened. Add the herbs and season with salt and pepper. Return the noisettes to the pan the warm them through. Serve with fresh seasonal vegetables.
